Red Snapper in Coconut Tamarind Sauce GF/DF

Ingredients

• 1 tablespoon organic cold pressed coconut oil or rice bran oil
• 1 yellow onion, coarsely chopped
• 2 cloves garlic, minced
• 1 teaspoon sea salt/mineral salt
• 1 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper flakes
• 4 teaspoons tamarind paste
• 1/2 cup coconut milk
• 1 cup snap peas
• 4 (6 ounce) red snapper fillets, skin on
• 1/3 cup shredded fresh basil leaves

Method

In a wok, heat oil over medium heat.

Add onion, garlic and salt; cook until very tender, 6 to 7 minutes.

Stir in turmeric and pepper flakes and cook, stirring, 30 seconds.

Meanwhile, dissolve tamarind paste in 1 cup hot water.  Strain out and discard any seeds or stems.  Add liquid to the wok.

Carefully transfer mixture to a blender and pulse until just chopped.

Return to the skillet.

Add coconut milk and snap peas and bring to a boil.

Add snapper fillets, skin side down.

Spoon sauce over fillets, reduce heat to medium-low, cover and simmer 15 minutes or until fish is opaque throughout.

Garnish with basil.

Serve with green beans and spinach option to have brown rice or quinoa.